Lamb Kofta Kebabs with Sumac Onions and Tahini Drizzle

Name: Lamb Kofta Kebabs with Sumac Onions and Tahini Drizzle
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Cuisine: Mediterranean
Ingredients: 500 g ground lamb; 1 yellow onion, grated; 4 garlic cloves, minced; 3 tbsp fresh parsley, chopped; 1 tbsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; 0,5 tsp ground cinnamon; 1 red onion, thinly sliced; 1 tbsp sumac; 0,33 cup tahini; 4 tbsp fresh lemon juice; 2 tbsp extra-virgin olive oil

Hand-shaped, spice-laden lamb skewers grilled until smoky-crusted, paired with tart sumac onions and a silky lemon-tahini drizzle.

Time: 37 min
Servings: 4
Level: Intermediate

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Original Olivi recipe · nutrition calculated per serving

Ingredients

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4servings

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Instructions

8 steps · tick them off as you cook

In a large bowl, combine 500 g ground lamb with 1 grated onion (excess liquid squeezed out), 3 minced garlic cloves, 3 tbsp finely chopped parsley, 1 tbsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, ½ tsp cinnamon, 1 tsp salt and ½ tsp black pepper.
Knead the mixture with your hands for 2-3 minutes until it becomes tacky and cohesive: this develops the myosin proteins so the koftas hold their shape.
2-3 minutes
Cover and chill for at least 30 minutes to firm up and let the spices bloom.
30 minutes
Meanwhile, thinly slice 1 red onion, toss with 1 tbsp sumac, 1 tbsp lemon juice and a pinch of salt; set aside to lightly pickle.
Whisk ⅓ cup tahini with 3 tbsp lemon juice, 1 minced garlic clove and 4-6 tbsp cold water until it turns pale, creamy and pourable.
Divide the lamb into 8 portions and mold each around a metal skewer into a 5-inch sausage shape, pressing firmly so they don't slip.
Preheat a grill to medium-high (425°F / 220°C) and brush the grates with oil; grill the koftas for 3-4 minutes per side, turning once, until deeply charred and cooked to 160°F / 71°C internal.
3-4 minutes
Rest the kebabs for 3 minutes, then plate with the sumac onions, a generous drizzle of tahini sauce, and a shower of extra parsley.
3 minutes

Chef's tip

Squeeze the grated onion in a clean tea towel to remove excess moisture before mixing: this is the single biggest trick to koftas that grip the skewer instead of falling apart on the grill.